Slow Cooker Hawaiian Chicken

The smell of this dish takes me back to a rainy Tuesday when I dumped everything into my slow cooker and forgot about it until my husband walked through the door asking what smelled like a tropical vacation.

I made this for my sister's family last winter and her kids who usually complain about 'chunks' in their sauce literally asked for seconds over rice.

Ingredients

• 2 lbs boneless skinless chicken thighs: These stay juicy through hours of cooking unlike breasts which can dry out
• 1 red bell pepper and 1 green bell pepper: The colors look beautiful and they add a slight sweetness that balances the soy sauce
• 1 medium yellow onion: Slice it thin so it melts into the sauce as it cooks
• 1 can pineapple chunks in juice: Drain the juice but keep it thats the secret base for the sauce
• 1/2 cup reserved pineapple juice: This natural sweetness is what makes the sauce addictive
• 1/3 cup low sodium soy sauce: Regular soy sauce makes it too salty so stick with low sodium
• 1/4 cup ketchup: Sounds odd but it adds body and a hint of tomato sweetness
• 3 tbsp brown sugar: Dark brown sugar gives a deeper caramel flavor
• 2 tbsp rice vinegar: This cuts through all the sugar and keeps the sauce bright
• 2 cloves garlic: Fresh garlic not the jarred stuff makes a difference
• 1 tbsp freshly grated ginger: Peel it with a spoon and grate it right into the bowl
• 1/2 tsp crushed red pepper flakes: Add this if you want a gentle warmth in the background
• 2 tbsp cornstarch: Mixed with water this transforms the thin juices into a glossy coating
• 2 green onions: The pop of green on top makes it look finished
• 1 tbsp toasted sesame seeds: Totally optional but they add a nice nutty crunch

Instructions

Whisk together the sauce:

Grab a medium bowl and pour in the pineapple juice soy sauce ketchup brown sugar rice vinegar garlic ginger and red pepper flakes. Whisk until the brown sugar dissolves completely.

Layer everything in the slow cooker:

Start with the chicken thighs on the bottom then pile on the bell peppers onion and pineapple chunks. Pour that gorgeous sauce right over the top.

Let it cook low and slow:

Cover and set to LOW for 5 to 6 hours or HIGH for 3 to 4 hours. The chicken should shred easily with a fork when it's done.

Thicken the sauce:

Stir together the cornstarch and cold water until smooth then pour it into the slow cooker. Leave the lid OFF for the last 30 minutes so the sauce can thicken up beautifully.

Serve it up:

Scoop everything over steamed rice and top with those green onions and sesame seeds. The sauce is the best part so make sure everyone gets plenty.

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This has become my go to when friends have babies or need a meal drop because it travels well and reheats perfectly.

Make It Your Own

Snap peas work beautifully tossed in during the last hour or baby corn if you want more texture. I've even added broccoli when that was all I had in the fridge.

Serving Ideas That Work

Coconut rice makes this feel even more tropical but plain jasmine rice is perfect too. My dad loves it over cauliflower rice and honestly the sauce makes anything taste good.

Getting Ahead

You can prep everything the night before and keep it in the fridge in the slow cooker insert. Just set it to cook in the morning and come home to dinner ready.

• The flavors actually get better after a day in the fridge
• Freeze leftovers in portions for those nights you just can't
• Double the sauce if you want extra for rice on the side

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There's something so satisfying about a meal that takes ten minutes to throw together but tastes like you tried all day.

Common Recipe Questions

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner alternative; adjust cooking time to prevent drying out.

→ How do I thicken the sauce?

Mix cornstarch with cold water to create a slurry and stir it into the slow cooker during the last 30 minutes of cooking.

→ Can I add other vegetables?

Absolutely, snap peas or baby corn make great crunchy additions to complement the dish.

→ Is this dish gluten-free?

Using tamari instead of soy sauce will keep the dish gluten-free; always verify ingredient labels to be sure.

→ What can I serve with this main dish?

Steamed white rice, coconut rice, or cauliflower rice are excellent side options that absorb the flavorful sauce.